This version includes whole shrimp in addition to the shrimp paste, and the bread can also be cut into disks with a cookie cuter to obtain the shape shown in the photo.
- 4 slices lightly toasted white bread
- 12 oz (350 g) fresh shrimp, peeled and deveined
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg white
- 1/2 teaspoon sesame oil
- 2 green onions (scallions), sliced
- 1 egg, beaten
- 1/2 cup (30 g) unseasoned bread crumbs
- oil for deep-frying
- 1/4 cup (60 g) sugar
- 3/4 cup (180 ml) rice vinegar
- 1/4 cup water
- 1 red finger-length chili, deseeded and sliced
- 2 green onions (scallions), thinly sliced
To make the Dipping sauce, combine the sugar vinegar and water in a small pan a stir over low heat until the sugar dissolves. Remove from the heat and stir in the chili and green onions, set aside.
Remove the crusts from the bread and cut each piece diagonally into 4 triangles, or use a cookie cutter to cut our circles.
Set aside 12 shrimp, place the remaining shrimp, garlic, ginger, sugar, salt, egg white, and sesame oil into a blander and process until smooth. stir in the green oninons.
Spread a tablespoon of the shrimp paste on each pieces of bread and place a reserved shrimp on top. Brush the shrimp paste with beaten egg and sprinkle with breadcrumbs.
Heat the oil in a wok over medium-high heat. Fry the bread pieces a few at a time until crisp and golden, about 1 minute per side. Remove with a slotted spoon and drain on paper towels. Serve hot with the Dipping sauce.
Restorative and satisfying, Cinese soups are usually drunk throughout a meal.